This site is the complete 1906 book The International Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Kitchen
The Year's Menus
331 bills of fare
Soups & Broths
305 recipes
Fish & Shellfish
543 recipes
Poultry & Game
218 recipes
Meat & Roasts
671 recipes
Vegetables & Salads
470 recipes
Puddings & Desserts
271 recipes
Cakes, Bread & Biscuits
152 recipes
Preserves & Pickles
36 recipes
Sauces & Seasonings
172 recipes
Drinks & Cordials
72 recipes
Eggs, Cheese & Dairy
206 recipes
Sweets & Confectionery
57 recipes
Cereals, Pasta & Rice
11 recipes
Fruit & Nuts
23 recipes
The Cook's Craft
8 recipes
More from the Kitchen
59 recipes
More from the Book
Highlights
Consomme, Dubourg
Prepare a consomme, strain it into another saucepan and keep slowly boiling. Wash and drain two ounces raw rice, add to the…
Galettes, Paysanne
Sift a half pound flour on the corner of a table, make a fountain in the centre, place two ounces butter, one saltspoon salt and…
Minced Tenderloin, Point Du Jour
Cut a pound of tenderloin into twelve even slices. Season with half teaspoon salt and two saltspoons white pepper. Heat a…
Green Butter
One sound peeled shallot, one-quarter bean peeled garlic, two branches well-cleaned parsley, one branch fresh watercress…
Omelette with Sausages
Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork…
Brandy Sauce
Place in a saucepan one and a half ounces granulated sugar, one gill cold water, the rind of one-quarter of a lemon and let come…